Grit Blogs > Blooms and Spoons

Sea Buckthorn and Apple Jelly

Blooms and SpoonsI added apples to this recipe because I didn’t use commercial pectin – sea buckthorn doesn’t have very much natural pectin, so the addition of a high-pectin fruit helps the jelly set properly. Use any variety you love. Crabapples would work as well.


Sea Buckthorn

4 cups sea buckthorn berries, washed thoroughly

3 apples, washed, peeled, cored, and diced finely (if you don’t want to go to the trouble, and your apples are organic, you can leave the peels on)

1/2 cup water

Place berries, apples and water in a saucepan and bring to a boil.  Reduce heat to medium-low, and simmer fruit for 20 minutes. Stir periodically and crush the fruit against the side of the pan with the back of the spoon. (It all mashes down pretty well on its own, and won’t require much additional help).

Strain the fruit through a jelly bag (or several layers of cheesecloth) over a large bowl.  Don’t force the fruit through the bag – this will make the jelly cloudy and you don’t want that! Set it up so that the fruit can slowly strain overnight.

In the morning, sterilize your canning jars and lids. Measure out the juice. I ended up with 2 cups using this recipe, but your measurement may vary slightly. Place the juice into a saucepan and mix in an equal amount of white sugar. Bring the sugar and juice to a rolling boil and boil, stirring constantly, until you’ve reached gel point.

Carefully pour the jelly into the sterilized jars, apply the lids and rings, and process in a boiling water bath for 10 minutes (don’t forget to adjust the length of time according to altitude, as specified in this handy chart). If you plan to eat the jelly soon and don’t want to go to all the trouble of processing jars for storing, you can just pop the jars into the fridge once the jelly is cool. It is a very small batch, after all…and you’ll be hooked once you have a taste!

Sea Buckthorn Jelly

Do you grow sea buckthorn in your garden, or do you forage for sea buckthorn berries?  How do you use the fruit in recipes?

(This recipe first appeared on my blog Flowery Prose – Sea buckthorn and apple jelly).

sheryln
10/29/2013 8:28:02 AM

Mulberry jam sounds delicious! I've never tasted it. I do hope you get a chance to make it next year. Have a great day!


nebraskadave
10/26/2013 12:02:29 PM

Sheryl, great instructions for making jelly. I'm kind of partial to jam or marmalade. There's a bit more substance to them. I like jelly as well but my preference is jam. I've always had in mind to forage the Mulberries when in season for some jam but harvest time is the end of June which is a very busy time in the garden so I haven't tried out my jam making yet. Maybe next year will be the year. ***** Have a great Sea Buckthorn jelly day.